Bake 10 to 13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4

Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.